Thursday, October 2, 2014

Spanish Rice



Happy Thursday! It's almost the weekend, yahoo! Typing that sentence just reminded me that I need to set my fantasy football lineup... Anyhoo, I love this recipe for Spanish Rice I'm sharing. It's flavorful and as you'll see later, so very versatile. In fact, I've got 2 follow-up recipes that you can make with the leftovers! If you are like me (i.e. cooking for 2) you've probably discovered it's hard to find recipes proportioned for two people. Casseroles, unless you have cassolet pans, are practically impossible to make for two. This rice recipe? Produced 4 cups of cooked rice. Talk about rice coming out your ears. Panic I did not though, and I can tell you all the rice has left the building. Does it count as leaving the building if a cup or two made it into the freezer? I'm going to go ahead and say yes :)

But seriously, let me outline how far this rice went. I served it for dinner one night, I had it for lunch the next day, I made burritos and soup out of it, and then I froze some for later. Economical for sure. And talk about a time saver, to already have seasoned, cooked rice to use in several recipes. Boo yah! I changed the original recipe slightly, mainly because I didn't feel it had enough flavor. It needed more tomato paste, more oregano, and most importantly, more seasoning. Seasoning is Gordon Ramsey speak for "salt". I firmly believe in less salt, but not when it means eating bland food. Bland food is the bane of my existence. It takes me back to college sorority days when the cook had to prepare meals for 80 whiny girls. Nothing in college had flavor, and I've spent my times since then avoiding tasteless food like the plague. 


Can I tell you how much I love Spanish Rice? It's one of my favorite things about Mexican restaurants. I'll admit, I am that girl that will choose a dish based on whether it comes with beans and rice or not. I don't know what it is, I can walk into the restaurant fully intent on ordering tacos. But once I open that menu, and I see enchiladas served with beans and rice, I'm a goner. All this talk of Mexican food is reminding me I'll be in Mexico in 16 days! I told the hubby I'll be eating Mexican food for breakfast, lunch, dinner, dessert, and fourth meal while we are in Mexico. I may gain 20 pounds and he might have to roll me onto the plane, but I will have had my fill of Mexican food. Fresh seafood. Tortillas. Huevos Rancheros. The cheeses. Tequila. Dos Equis. Guacamole!! I. Can't. Wait.

Until then, I'll just have to eat regular food. Or Mexican food that I've made :)

Have a great day everyone!


Ingredients:

2 tbsp olive oil
2 cups white rice
1 onion, finely chopped
1 tsp garlic, minded
4 cups chicken broth
2 heaping tbsp tomato paste
2 tsp salt
1/2 tsp Mexican oregano (you can use regular)
chopped cilantro (optional)

Directions:

1. Heat olive oil over medium heat. When hot, add white rice. Cook the rice until it's almost completely brown and toasted, stirring often. This takes about 5-7 minutes. Add the onions, cook another 3-4 minutes, or until they begin to soften. Add the garlic, sautΓ© for 30 seconds. 
2. Add the chicken broth through oregano to the pan. Stir to combine. Bring to a boil, then cover and lower heat to a simmer. Simmer for 17-25 minutes, depending on the type of rice you use. 
3. Remove cover. Fluff rice with a fork. Sprinkle with cilantro, if desired. Serve immediately. 


Recipe adapted from Simply Recipes

Looking for other Mexican-inspired recipes? Try these! 








Linked to: Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party, Treasure Box Tuesdays

9 comments:

  1. Dear Jessica, A delicious rice that goes with any dish. ~ Catherine

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    1. Thank you Catherine! It really is a versatile dish. Have a great weekend!

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  2. Oh my gosh, I thought I was the only one that only chose food in Mexican restaurants if it comes with a side of beans and rice!

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    1. I thought I was the only one too! Too funny Pam :) Have a great weekend!

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  3. Jessica I made this tonight so I can have some to make the fajita casserole and the soup. So good but I did add something I wanted to share with you Knorr makes it and it is called Caldo de Tomate. It is a tomato boullion with chicken flavor. I used it instead of the 2 tsp salt because it is salty. Maybe 2 1/2 tsp and I added a pinch of cumin. This is really really good rice, the best I have ever made. My niece is married to an Hispanic and this is what his mother taught her to use. he is a link to the picture, I bought powdered bouillon but it also comes in cubes.. found it in the Mexican food isle. I just wanted to share it with you. https://images-na.ssl-images-amazon.com/images/I/817Kh3pRB9L._SY355_.jpg

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    1. I still used the tomato paste as well

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    2. I've seen that at the store! What a great idea using it for the rice! I'm definitely going to get some, thank you so much for the suggestion! πŸ‘πŸ»πŸ‘πŸ»

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  4. Where do you add the tomato paste?

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    Replies
    1. Sorry for the delay in my answer, I've been away from the blog. Add the tomato paste when you add the chicken broth, salt, and oregano πŸ‘πŸ»

      Thanks for stopping by! πŸ˜ƒ

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